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Lamb Ragout A La Grecque Recipe

by Global Cookbook

Ingredients

2 lb Lean boned breast of lamb 10 sm Onions 1 1/2 ounce Lard or possibly shortening 1/2 pt Boullion

4 x Tomatoes 1 x Bay leaf Paprika 3 1/2 ounce Rice 1 x Lemon, juice of Salt Pepper

Directions

1. Cut the meat in 2-inch cubes. Peel the onions. Heat the lard in a deep pan and add in the meat and onions. Cook 15 min over a moderately high heat for 15 min, stirring constantly. Add in the boullion and continue cooking 5 min. Add in the tomatoes, peeled and quartered, the bay leaf, and a good healthy pinch of paprika and season with salt and pepper. Cook 10 min. Add in sufficient boilking water to cover and remove the bay leaf and the onions. Keep the onions hot. Add in the rice, cover, and cook 20 min. Season with salt, pepper, and a little lemon juice. Serve on a heated platter with the onions.
2. Mapie, Comtesse Guy de Toulouse-Lautrec

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